Sage Cornbread

October 5, 2014

D and I made this cornbread as a side dish for some chili. It comes together really quickly, and I loved the unusual taste from the sage. There’s a small bit of honey in the dough too, which makes it slightly sweet.

You will need:

1 c cornmeal

1 c all-purpose flour

1 T baking powder

1 t salt

3 T chopped fresh sage

1 c milk

1/2 c honey

1 egg, lightly beaten

1/2 c unsalted butter, melted and cooled

Then you will…

Preheat your oven to 400 degrees. Place a 10-inch cast iron skillet in the oven to warm up for 10 minutes.

In a large bowl, mix together the cornmeal, flour, baking powder, salt and sage.

In a medium bowl, whisk together the milk, honey, egg and melted butter.

Stir the egg mixture into the cornmeal mixture.

Spread the dough into the skillet.

Bake until browned on the edges and set in the middle, about 20 minutes.

Allow to cool in the skillet for 10 minutes before cutting and serving.